Butternut Squash and Olive Crostini
Now this is a festive appetizer! Crostini are a yummy way to feed your holiday guests, and these pair the sweetness of squash with the tang of GOYA® Spanish Manzanilla Olives Stuffed with Pimientos. Butternut squash is baked with shallots, brown sugar, red wine vinegar, Adobo, chopped sage and water. The delicious mixture is then slathered over toasted baguette slices, and topped with GOYA® Manchego Cheese and the olives. So delicious, you should make them just to treat yourself!
Total Time
50m
Prep Time:20m
Yields:8 Servings
Ingredients
3 cups
diced (½”) butternut squash
3
shallots, halved lengthwise and sliced
3 tbsp.
brown sugar
2 tbsp.
2 tsp.
chopped fresh sage, plus 8 leaves for garnish
16
baguette slices, toasted
⅔ cup
⅓ cup
Directions
Step 1
Preheat oven to 450° F. Toss together squash, shallots, brown sugar, vinegar, Adobo, chopped sage and 2 tablespoons water in 9”x13” baking dish. Cover with foil and bake 20 to 25 minutes. Uncover and bake until tender and liquid has evaporated, 10 minutes more. Coarsely mash with potato masher.
Step 2
Meanwhile, heat olive oil in small skillet over medium-high heat. Add sage leaves and fry until crisp, about 20 seconds. Transfer sage leaves to paper toweling to drain.
Step 3
Reduce oven to 400° F. Place baguette slices on baking sheet. Bake just until golden and crisped, 5 to 6 minutes. Top with Manchego, squash mixture and olives.
Step 4
Bake until warmed and cheese has melted, 8 minutes. Garnish each crostini with half a sage leaf and serve.
We have garnished these with crispy, fried sage leaves. If you’re short on time, you can eliminate this step and instead garnish with some fresh chopped sage.
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We have garnished these with crispy, fried sage leaves. If you’re short on time, you can eliminate this step and instead garnish with some fresh chopped sage.
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Butternut Squash and Olive Crostini
Prep Time 20m
Total time 50m
Yields: 8 Servings
Now this is a festive appetizer! Crostini are a yummy way to feed your holiday guests, and these pair the sweetness of squash with the tang of GOYA® Spanish Manzanilla Olives Stuffed with Pimientos. Butternut squash is baked with shallots, brown sugar, red wine vinegar, Adobo, chopped sage and water. The delicious mixture is then slathered over toasted baguette slices, and topped with GOYA® Manchego Cheese and the olives. So delicious, you should make them just to treat yourself!
Ingredients
3 cups
diced (½”) butternut squash
3
shallots, halved lengthwise and sliced
3 tbsp.
brown sugar
2 tbsp.
2 tsp.
chopped fresh sage, plus 8 leaves for garnish
16
baguette slices, toasted
⅔ cup
⅓ cup
Directions
Step 1
Preheat oven to 450° F. Toss together squash, shallots, brown sugar, vinegar, Adobo, chopped sage and 2 tablespoons water in 9”x13” baking dish. Cover with foil and bake 20 to 25 minutes. Uncover and bake until tender and liquid has evaporated, 10 minutes more. Coarsely mash with potato masher.
Step 2
Meanwhile, heat olive oil in small skillet over medium-high heat. Add sage leaves and fry until crisp, about 20 seconds. Transfer sage leaves to paper toweling to drain.
Step 3
Reduce oven to 400° F. Place baguette slices on baking sheet. Bake just until golden and crisped, 5 to 6 minutes. Top with Manchego, squash mixture and olives.
Step 4
Bake until warmed and cheese has melted, 8 minutes. Garnish each crostini with half a sage leaf and serve.
